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Ground Beef Taco Soup
Andre Lewis

Ground Beef Taco Soup

Beans and corn push one and a half pounds of beef to ten bowls, which is why taco soup keeps showing up at potlucks. The broth is thinner than chili and needs no cheese to make sense. Lime at the end pulls the canned ingredients into one pot.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned fire-roasted diced tomatoes
  • 15 oz canned black beans drained and rinsed
  • 15 oz canned pinto beans drained and rinsed
  • 2 cups frozen corn
  • 7 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
  2. Stir in the garlic, chili powder and cumin for 30 seconds.
  3. Transfer to a 6-quart crockpot and add the tomatoes, beans, corn, broth and salt.
  4. Cover and cook on low for 6 hours until the corn and beans are tender.
  5. Stir in the lime juice and serve while the soup remains brothy.